Ultimate Thai Basil Fried Rice with Shrimp: An Authentic & Easy One-Pot Recipe

Basil Fried Rice is an incredibly flavorful and authentic Thai-inspired dish that’s perfect for a quick weeknight dinner or a special occasion. This recipe begins with a pungent chili and garlic paste, stir-fried to aromatic perfection with tender shallots. We then introduce succulent shrimp, a blend of rich sauces, and a generous handful of fresh Thai basil leaves, all cooked in a single pan for effortless cleanup. It’s truly the perfect one-pot meal!

There’s no better way to transform humble leftover rice into an extraordinary meal than by making basil fried rice! This dish is a culinary revelation, showcasing how simple ingredients can come together to create a symphony of flavors and textures.

We absolutely adore making this one-pot dinner, so much so that I often prepare a large batch of Jasmine rice the night before, specifically anticipating its delicious destiny as Thai fried rice. Imagine tender, seasoned rice that crisps beautifully and dances in the pan when stir-fried in fragrant butter. The shrimp adds a delicate sweetness, complementing the grains. Our signature sauce contributes a profound salty umami depth that is unmistakably Thai, while the fresh basil leaves impart a distinctive, slightly peppery, anise-like flavor that harmonizes exquisitely with every other ingredient.

I’ve consistently shared the secret to achieving truly perfect fried rice: preparing the rice ahead of time, allowing it to cool completely, and then stir-frying it in a hot pan with all the vibrant sauces. This method is the key to creating the most delicious fried rice you’ll ever taste – ensuring every grain is separate, fluffy, and perfectly crisp, without any hint of mushiness! If you haven’t yet explored my Hibachi Fried Rice or my lightning-fast 15-Minute Fried Rice recipe, make sure to add them to your culinary adventure list. They’re equally delightful and showcase the versatility of this beloved staple.

Essential Ingredients for Authentic Thai Basil Fried Rice:

• Jasmine Rice: The foundation of any great fried rice is the rice itself. For this recipe, it’s absolutely crucial to use day-old Jasmine rice or another variety of cooked white rice. Fried rice is the ultimate clever hack for utilizing leftover rice, especially after enjoying Thai takeout! Preparing the rice a day in advance and allowing it to chill in the refrigerator overnight enables the grains to dry out, making them much firmer and less prone to becoming mushy when stir-fried. This also helps them achieve that desirable crispy texture. I typically prepare a batch of Jasmine rice in my pressure cooker the evening before and store it in the refrigerator. Detailed instructions for perfect rice are provided below!
• Garlic: Fresh garlic cloves are pounded with vibrant Thai chilies and a pinch of salt using a mortar and pestle to create an aromatic chili-garlic paste. This homemade paste is then sautéed in butter, releasing an incredible aroma that forms the foundational flavor of the dish.
• Thai Chili: Also commonly known as bird’s-eye chilies, these peppers are a cornerstone of traditional Thai cooking. Be warned: they pack a significant punch! If you prefer a milder dish, simply adjust the quantity to suit your heat preference.
• Authentic Thai Sauces: Fortunately, most of these essential Thai sauces are now readily available in standard grocery stores. You’ll need savory oyster sauce, rich black soy sauce (also sometimes labeled as dark soy sauce), and pungent fish sauce. Fish sauce is particularly vital as it imparts that signature deep, complex umami flavor that defines many Thai recipes. For those with allergies or who avoid oysters, vegetarian oyster sauce makes an excellent substitute. If black soy sauce is hard to find, you can replace it with 1 tablespoon of low-sodium regular soy sauce, though the color and depth of flavor may vary slightly.
• Brown Sugar: This ingredient is key to balancing the dish, adding a subtle sweetness and depth of flavor that complements the savory and spicy elements. Traditionally, palm sugar is used in Thai cuisine, but it can be challenging to find outside of Asian markets. Brown sugar is a perfectly suitable and accessible alternative that works wonderfully.
• White Pepper: Unlike black pepper, white pepper offers a distinctively delicate and earthy aroma, contributing a nuanced flavor to the sauce that is characteristic of Thai cooking.
• Eggs: A couple of lightly beaten eggs are an indispensable component of any truly satisfying fried rice recipe. I consistently incorporate them into my 15-Minute Fried Rice and Hibachi Fried Rice recipes for their delightful texture and richness.
• High-Heat Oil + Butter: To achieve perfectly scrambled eggs without burning, a high-heat oil such as avocado oil (my personal favorite), sunflower oil, or even regular vegetable oil is ideal. Butter is another non-negotiable ingredient in all my fried rice recipes, lending an incredibly rich and delicious flavor to the rice. We start by cooking the eggs in oil, then transition to butter for sautéing the remaining ingredients, ensuring ultimate flavor infusion.
• Shallots: Shallots are fundamental to Thai cuisine, prized for their milder, sweeter, and more delicate flavor compared to common onions. They are frequently used as the primary aromatic. However, if absolutely necessary, a small red onion can serve as a substitute in this recipe.
• Shrimp: As our primary protein source, shrimp adds a lovely sweetness and tender texture. I prefer to sauté the shrimp directly with the fragrant garlic and chili mixture. Feel free to customize this dish by swapping the shrimp for chopped chicken, sliced pork, or even beef. My favorite local Thai restaurant also creates a fantastic version with an array of vegetables like mushrooms, yellow and red bell peppers, and tomatoes, which is absolutely delicious! For a vegetarian option, firm to extra-firm tofu works exceptionally well.
• Fresh Basil: What would Basil Fried Rice be without a generous amount of fresh basil? For an authentic taste, sweet Thai basil is highly recommended due to its unique anise-like notes. If Thai basil is unavailable, Italian basil can be used as a suitable substitute, though the flavor profile will be slightly different.

How to Make the Best Thai Basil Fried Rice at Home: A Step-by-Step Guide

Creating restaurant-quality Thai Basil Fried Rice at home is easier than you think, especially with these detailed steps:

1. Prepare the Chili Garlic Paste: Begin by combining the fresh garlic cloves, vibrant red Thai chilies (adjusting quantity to your preferred spice level), and a small pinch of salt in a mortar. Using a pestle, methodically crush and grind these ingredients until they form a finely minced, almost crunchy paste. This aromatic mixture is the heart of the dish’s flavor.
2. Whisk Together the Signature Sauce: In a separate small bowl, combine the oyster sauce, black soy sauce (or dark soy sauce), fish sauce, brown sugar, and a dash of white pepper. Stir vigorously until the brown sugar is mostly dissolved and all ingredients are thoroughly blended. Set this flavorful sauce aside for later.
3. Scramble the Eggs Separately: Lightly beat the eggs in a bowl. Heat a large skillet, a wide Dutch oven, or a traditional wok over medium-high heat until it’s sizzling hot. Add your chosen high-heat oil to the pan, then pour in the beaten eggs. Quickly scramble the eggs, breaking them into small pieces. Once cooked but still tender, remove the scrambled eggs to a clean bowl and set them aside. Cooking the eggs separately prevents them from overcooking and ensures they retain a soft, fluffy texture when folded into the fried rice later.
4. Sauté Aromatics, Protein, and Rice to Perfection: Return the pan to medium-high heat. Add the butter and let it melt and sizzle. Introduce the thinly sliced shallots and sauté them for about 2-3 minutes until they soften and become translucent, releasing their sweet aroma. Next, add the prepared chili garlic paste and cook for another 30 seconds, stirring constantly, allowing its intense flavors to bloom. Immediately after, add your protein of choice, such as shrimp, chicken, or tofu. Cook the protein just until it’s about halfway done – it will finish cooking with the rice. Then, add the day-old cooked rice to the pan. Spread the rice out evenly across the bottom of the pan, allowing it to sizzle undisturbed for about 30 seconds. This crucial step develops a delicious smoky, slightly crispy crust on the rice. Toss the rice thoroughly, then spread it out again and let it heat through, sizzling for another 30 seconds. Alternating between stirring and letting the rice sit ensures even heating and helps it develop that characteristic “wok hei” flavor, with grains starting to pop towards the end.
5. Finish and Serve Immediately: Once the rice is perfectly heated and slightly crispy, drizzle the prepared sauce mixture evenly over the rice. Stir everything together rapidly, allowing the sauce to sizzle and be fully absorbed by the rice grains. Finally, gently fold in the scrambled eggs and the fresh Thai basil leaves. Stir just enough to combine and allow the basil to wilt slightly, releasing its fragrant oils. Remove from heat and serve this incredible Thai Basil Fried Rice immediately for the best flavor and texture experience!

If you like this recipe, you might also enjoy these other flavorful dishes:

• Garlic Lovers Thai Basil Chicken
• Firecracker Shrimp (Shrimp in a Blanket)
• Garlicky Pad See Ew
• 20-Minute Panang Chicken Curry
• Thai Butternut Squash Red Curry